Roebuck, Leg Of, a la Francatelli

Have a leg of roebuck weighing about ten pounds; pare and lard it with lardons (No. 2, Fig. 52), and marinate for six hours in cold cooked marinade (No. 114); then roast in the oven, basting frequently with melted butter while cooking, this operation taking about an hour and a half to an hour and three-quarters; salt. Dress, garnish around with bouchees (No. 11) filled with chestnut puree (No. 712). Serve a venison sauce (No. 556) in a sauce-boat. Hand around currant jelly the same time as the meat.